Tomatillo Salsa
Tomatillo Salsa

The strong and slightly spicy flavour of tomatillos makes them an ideal ingredient for a salsa. Tomatillo salsa can be made even more spicy by not cooking the tomatillos (try eating them raw before cooking), and by adding a green jalapeño chilli.

Tomatillo salsa takes approximately 15 minutes to prepare. Serve with chopped vegetables like carrots and cucumber, or tortilla chips.

Watch How To Make Tomatillo Salsa

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Tomatillo Salsa
How to make tomatillo salsa

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Tomatillos are very popular in Mexico, where they are used to make delicious spicy salsa and soup. In taste they are similar to a green pepper, but more fruity with a hint of lime.

Prepare the fruit by peeling away the husk, discarding any purple coloured fruit which will spoil the taste of the salsa. Wash the green fruit thoroughly to remove the sticky coating and then simmer for 5 minutes in boiling water. After cooking, rinse the tomatillos in cold water and add to a chopper or blender.

Prepare the pepper by removing the pith and seeds and add this to the blender too, together with the coriander which should be cleaned and rinsed. Next, add a smashed garlic clove and squeeze in the juice of a freshly cut lime.

Blitz in a chopper or blender. Shake or stir the blender to dislodge any bits stuck to the sides or bottom, and then blitz again.

The salsa can be eaten fresh at room temperature, although some people will prefer to refrigerate and serve cold. The Salsa makes a great appetizer served as a dip with chopped carrots, cucumber, and tortilla chips.

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